Aging and flavor deterioration in wine

This chapter is divided into two parts: the aroma changes of wines due to storage (the normal aging) and the so-called untypical aging (UTA) note, an off-flavor that can appear rapidly after bottling. In the first case (concerning aging), there are a lot of compounds involved such as aldehydes, esters and terpenes; however, the untypical aging note is mainly due to the character impact compound o-aminoacetophenone. Nevertheless, additional compounds that are involved in untypical aging are also discussed. The chemical formation processes for the aroma compounds and the factors influencing the formation are described.